Description
A delicious sesame chicken stir fry made with fresh vegetables and a flavorful sauce.
Ingredients
Scale
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons honey
- 2 teaspoons sesame oil
- ½ tablespoon minced garlic
- ½ teaspoon ground ginger
- 3 tablespoons sesame oil (divided)
- 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1 teaspoon kosher salt
- 2 cups broccoli florets
- 2 cups bell peppers (diced, red and orange)
- 1 medium zucchini (diced, about 1 cup)
- ½ tablespoon cornstarch (optional, for thickening)
- sliced green onions
- steamed white rice
Instructions
- In a small mixing bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, and ground ginger to make the sauce. Set aside for now.
- In a large skillet or wok, warm 1 tablespoon of sesame oil over medium to medium-high heat until shimmering, about 1 minute.
- Carefully add the chicken and salt, in batches if necessary, and cook until browned outside and no longer pink, about 5-10 minutes.
- Place the cooked chicken and any juice or grease in a clean bowl and cover well with aluminum foil while cooking the vegetables.
- Add the remaining 2 tablespoons of oil to the empty pan, add in the broccoli, and toss well.
- Cook over medium-high heat, stirring often, for 1-2 minutes, then add in the bell pepper and zucchini.
- Continue cooking for 4-6 minutes or until the vegetables are soft enough to pierce with a fork. Do not overcook.
- Return the chicken to the pan and pour the reserved sauce mixture over the chicken and vegetables.
- Stir well until everything is well coated in the sauce.
- Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly and coat the chicken and vegetables evenly.
- If the sauce doesn’t thicken adequately, mix together the cornstarch and 1 tablespoon of the liquid in a small bowl until smooth. Add the cornstarch slurry slowly into the sauce and cook for an additional minute and then remove from the heat.
- Garnish with the sliced green onions and serve immediately with steamed white rice, optional.
Notes
- Feel free to substitute vegetables based on your preference.
- This dish is best served fresh, but leftovers can be stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 8g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg